Description
A soft cardamom sponge cake soaked in fragrant saffron milk and topped with whipped cream and pistachios. This rich Indian-inspired milk cake is tender, aromatic, and perfect for celebrations or tea time.
Ingredients
- 4 tbsp butter
- 3/4 cup milk
- 6–8 strands saffron
- 3 eggs
- 1 1/4 cup sugar
- 2 cups all-purpose flour
- 1 tsp cardamom powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 2 drops almond extract
- 2 1/2 cups milk (for saffron milk)
- 1/2 cup whipping cream
- 1/4 cup water
- 1/4 cup condensed milk
- 2 tsp saffron strands
- Pinch of salt
- 1/2 cup whipping cream (for topping)
- 2 tbsp icing sugar
- 2 drops almond extract (for topping)
- Chopped pistachios for garnish
Instructions
- Preheat the oven to 170°C (340°F) and line a 9-inch cake pan with butter and baking paper.
- In a saucepan over low heat combine milk, butter, and saffron. Bring to a gentle boil and simmer for 3–5 minutes, then set aside to cool slightly.
- In a mixing bowl whisk eggs until frothy. Add sugar, vanilla, and almond extract and beat for 3–4 minutes until pale and doubled in volume.
- Sift flour, cardamom powder, baking powder, and salt over the egg mixture.
- Gently fold the dry ingredients into the batter. Halfway through folding add the warm milk mixture and mix until just combined.
- Pour batter into the prepared cake pan and bake for 40–45 minutes until a toothpick inserted in the center comes out clean.
- Meanwhile prepare the saffron milk by combining milk, whipping cream, water, condensed milk, saffron, and salt in a saucepan.
- Bring to a boil and simmer for about 10 minutes to infuse the flavors.
- Remove the baked cake and let it cool slightly. Transfer to a serving dish and poke holes across the surface with a toothpick.
- Pour half of the saffron milk over the cake allowing it to soak deeply. Reserve the remaining milk for serving.
- Whip the cream with icing sugar and almond extract until stiff peaks form.
- Spread the whipped cream over the soaked cake and garnish with chopped pistachios.
- Refrigerate for at least 2–4 hours before slicing and serve with extra saffron milk if desired.
Notes
- The cake tastes best when chilled for several hours or overnight so the sponge absorbs the saffron milk.
- Poking holes helps the milk soak evenly into the cake.
- Rose water can be added for a floral variation.
- Chopped pistachios or almonds can be mixed into the batter for added texture.
- Serve chilled with extra saffron milk for extra richness.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 32 g
- Sodium: 210 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 120 mg
